Michael Carrino and his team at the Beard House
Winemaker Maynard James Keenan at the Beard House
Wine Barrel Wood–Smoked Halibut with Citrus Confiture
Lamb Heart Tartare with Dehydrated Strawberries and Caciocavallo Crisps
Ko-Rubens with Housemade Pastrami, Kimchi, and Zesty Pickles
Tuna Bresaola with Compressed Melon and White Pepper Emulsion
Sweetbread Soufflé with Mustard Beurre Blanc
Pancetta-Wrapped Escolar Cannelloni with Foie Gras, Watermelon Radishes, and 35-Year-Old Balsamic
Spinach-Wrapped and Garlic Confit–Stuffed Pork Tenderloin with Chicken Liver Terrine and Pork Bordelaise
Blueberry Bombolone with Salted Pistachio Butter and Lime Gelato
Dinner

Heart and Soil

Michael Carrino

Pig & Prince Restaurant & Gastrolounge, Montclair, NJ

Winemaker Maynard James Keenan

Caduceus Cellars and Merkin Vineyards, Jerome, AZ

Farm-to-table is more than just a buzzword at Pig & Prince, where chef Michael Carrino assists local livestock breeders, cures his own meats, and tends a nearby greenhouse. Now the Beard House alum is returning with friend and winemaker Maynard James Keenan for a celebration of the Garden State.  

Event photos taken by Lisa Ozag. 

MENU

  • Hors d’Oeuvre

    • Marinated Fluke Crudo
    • Wine Barrel Wood–Smoked Halibut with Citrus Confiture
    • Lamb Heart Tartare with Dehydrated Strawberries and Caciocavallo Crisps
    • Ko-Rubens with Housemade Pastrami, Kimchi, and Zesty Pickles
    • Assorted House-Cured Charcuterie 
    • Caduceus Cellars Lei Li Rosé 2012
    • Merkin Vineyards Chupacabra Blanca 2011
  • Dinner

    • Tuna Bresaola with Compressed Melon and White Pepper Emulsion 
    • Caduceus Cellars Dos Ladrones 2012
    • Sweetbread Soufflé with Mustard Beurre Blanc 
    • Caduceus Cellars Le Cortigiane Oneste 2011
    • Pancetta-Wrapped Escolar Cannelloni with Foie Gras, Watermelon Radishes, and 35-Year-Old Balsamic 
    • Caduceus Cellars Anubis 2011
    • Spinach-Wrapped and Garlic Confit–Stuffed Pork Tenderloin with Chicken Liver Terrine and Pork Bordelaise
    • Caduceus Cellars Nagual de la Naga 2011
    • Blueberry Bombolone with Salted Pistachio Butter and Lime Gelato 
    • Merkin Vineyards Shinola Bianca 2012

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 06.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

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Foraged Mushroom Feast Tue, 05.10.2016
 
 
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Bedford Luxury Thu, 05.12.2016
 
 
New Rocky Mountain Cuisine Sat, 05.14.2016
 
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Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
Washington, D.C. Wed, 05.18.2016
 
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Japanese Joint Mon, 05.23.2016
 
Bistro Elegance Tue, 05.24.2016
 
A Night of Film and Food Wed, 05.25.2016
 
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The Flavors of Canada Thu, 05.26.2016
 
 
 
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